Pecan Raisin Granola

Last night, while I was transitioning back and forth between studying anatomy, histology and physiology, I began to crave a snack.  I couldn't justify making something complicated--too much of a distraction from the thousands of terms I had yet to memorize before bed. And it was already 10 pm....

At the beginning of this year, I had asked my mom for her homemade granola recipe. It's a lighter granola, made with less oil than the kind you get in the store. It can be adapted in any way you want--if you want it more like the kind in the store, add more liquids; if you want it a different flavor, add those things (coconut, dried cranberries, macadamia nuts, etc.) ; and if you want to substitute one thing for another (brown sugar for agave, walnuts for pecans, etc.), go ahead.

Warm granola makes a perfect study snack...and you can either grab handfuls of the warm, toasted oats right as they come out of the oven or put them in a bowl with milk or over yogurt.

Pecan Raisin Granola

• 6 c oats
• 1 c pecans
• 1 1/2 or 2 tbs canola oil
• 2-3 tbs maple syrup
• 1 tbs agave 
• 1 tbs vanilla
• 2 tsp cinnamon
• 1 c raisins

Toss the oats with all of the other ingredients (except the raisins). The ratio of oats to liquid is low, so it won't seem too coated.  Cover the bottoms of two baking sheets (with raised edges) with parchment paper and split the oat mixture between these two pans. Either bake one at a time at 325º, side by side (if the pans fit!!), or bake one on a higher shelf and one on a lower shelf. If you bake on two separate shelves, put your oven on convection at 300º.

Bake for 10 minutes, then take out and stir. Put back in for another 9 or 10 minutes until the granola is toasted and golden. Mix in the raisins when it's done baking.

Enjoy warm just out of the oven, AND tomorrow morning for breakfast.